Who doesn’t love a roast potato? Perfect with so many meals; as a warm side to a crisp salad or with a lovely warming tray of winter veg. But have you tried roasting potatoes without oil? They’re delicious! Coat them first with a little lemon or lime juice, followed by any seasoning combination of your choosing.
The flavours I’ve used in this recipe really complement each other and bring a real freshness to the potatoes – they taste lovely with Mediterranean or Middle-Eastern dishes – think aubergines, tomato and olive salad or green beans with garlic.
Now, don’t get me wrong, I’m not launching an anti-oil campaign. I love to cook with coconut oil for its taste and health benefits, and most of my recipes include a teaspoon or so of good olive oil or similar for cooking on the hob. But I wanted to find alternatives to those meals and processes that are traditionally oil-heavy, and for these examples I think oil-free roasting works really well.
This method of cooking is particularly great with sweet potatoes – inside the crispy skin you’ll be amazed at how soft and caramelised it becomes during cooking.
- 750g white potatoes
- 2-3 sprigs of fresh rosemary, chopped
- 2 tsp sumac
- 1 tsp dried chilli flakes
- 2 tbsp lemon juice
- Black pepper
- Heat the oven to 200°C / 400°F / Gas Mark 6..
- Line a baking tray with a sheet of parchment paper and slice each potato into halves, wedges or chips.
- Arrange the potatoes on the tray, skin-side down. Season with half of each ingredient, starting with the lemon juice: this helps the dry seasoning to stick.
- Cook for around 20 minutes, then turn each potato over and repeat with the seasoning.
- Cook for a further 20 minutes.